Classic strawberry cream puffs are already that dessert: crisp pastry, fluffy cream, juicy berries, zero leftovers. This version keeps the French bakery vibes but adds a modern twist—strawberry “coulis jam” folded into the filling for big flavor, plus a tiny hit of lemon and vanilla so everything tastes brighter and more grown-up.
They’re impressive enough for a dinner party, but honestly? If you can boil water and stir with intention, you can make pâte à choux. Let’s do it.
Why You’ll Love This
You get crackly, golden cream puffs that stay light (not eggy), filled with a strawberries-and-cream cloud that tastes like peak strawberry season—thanks to a quick reduced strawberry swirl that makes the whole thing feel elevated without being fussy.
Ingredients
- For the choux pastry: 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- For the strawberry swirl (modern twist): 1 1/2 cups (225 g) chopped strawberries (fresh or thawed frozen)
- 2–3 tbsp granulated sugar (to taste)
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (slurry)
- For the cream filling: 1 1/2 cups (360 ml) cold heavy cream
- 4 oz (113 g) cream cheese, softened
- 1/3–1/2 cup (40–60 g) powdered sugar, to taste
- 1 tsp vanilla extract (or vanilla bean paste)
- 1/2 tsp finely grated lemon zest
- Pinch of salt
- For serving: 1–2 cups sliced strawberries + powdered sugar for dusting
How to Make It
- Prep. Preheat oven to 425°F (220°C). Line two baking sheets with parchment. (Optional but helpful: draw 2-inch circles on the parchment, then flip it over.)
- Make the strawberry swirl. In a small saucepan over medium heat, cook chopped strawberries, sugar, and lemon juice until berries break down and the mixture looks juicy, 6–8 minutes. Stir in the cornstarch slurry and cook 1 minute more until lightly thickened. Scrape into a bowl and chill until cool.
- Start the choux. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a full boil so the butter is completely melted.
- Cook the dough. Reduce heat to low and add flour all at once. Stir hard with a wooden spoon until a smooth dough forms and a thin film develops on the bottom of the pan, about 1–2 minutes. Transfer dough to a mixing bowl and let it cool 5 minutes (you don’t want scrambled eggs).
- Add eggs. Beat in eggs one at a time, mixing well after each. The dough should be glossy and smooth, and when you lift the spoon, it should form a thick “V” that slowly falls. If it’s stiff, beat 1 more egg lightly and add a little at a time until you hit that texture.
- Pipe and bake. Pipe 12–16 mounds (about 2 inches wide) spacing them apart. Smooth any peaks with a damp fingertip. Bake at 425°F for 10 minutes, then (without opening the door) reduce to 375°F (190°C) and bake 18–22 minutes more until deeply golden and crisp.
- Dry them out. Turn off the oven, crack the door, and let puffs sit 10 minutes. Then transfer to a rack. (If you want extra crisp: poke a small hole in the side of each puff to release steam.) Cool completely.
- Make the filling. Beat cream cheese until smooth. Add powdered sugar, vanilla, lemon zest, and salt. Stream in cold heavy cream and whip to medium-stiff peaks (fluffy, holds shape).
- Swirl + fill. Fold in 2–3 tbsp of the cooled strawberry swirl just to marble it (don’t fully mix). Split puffs, or poke the bottoms and pipe filling inside. Add sliced strawberries, then top and dust with powdered sugar.
Tips for the Best Results
- Measure flour correctly. Spoon into the cup and level off—too much flour makes dense puffs.
- Use room-temp eggs. They blend easier and help the dough emulsify.
- Look for the “V” test. The dough should fall from the spoon in a thick V-shape; that’s your piping-perfect consistency.
- Don’t open the oven early. Steam is what makes choux puff; early peeking can cause collapse.
- Go golden. Pale puffs get soft fast. Deep golden = crisp shell that holds filling.
- Chill the swirl. Warm strawberry sauce will melt the cream and turn it loose.
Variations
- Chocolate-dipped: Dip the tops in melted dark chocolate and let set before filling.
- Matcha twist: Add 1–2 tsp matcha to the powdered sugar/cream cheese mixture for a subtle earthy vibe.
- Mascarpone filling: Swap cream cheese for mascarpone for an ultra-silky, less tangy cream.
- Strawberry-basil: Add 2–3 finely chopped basil leaves to the strawberry swirl (fresh, not minty).
- Mini puffs: Pipe 1-inch rounds and reduce bake time (start checking around 18–22 minutes total).
Storage & Reheating
Unfilled cream puffs keep best: store shells in an airtight container at room temp for 1 day, or freeze up to 1 month. Crisp them in a 300°F (150°C) oven for 5–8 minutes and cool before filling. Filled cream puffs should be refrigerated and enjoyed within 24 hours (they’ll soften as they sit, still delicious).
FAQ
Why did my cream puffs deflate after baking?
Usually they weren’t baked long enough. Choux needs to dry out so the structure sets. Next time, bake until deeply golden and let them sit in the turned-off oven with the door cracked for 10 minutes to finish drying.
Can I make the cream puffs ahead for a party?
Yes—make the shells up to 1 day ahead (room temp, airtight) or freeze them. Make the strawberry swirl up to 3 days ahead and keep it chilled. Whip the cream and assemble the day of for the best texture.
What’s the “modern twist” in this recipe?
Instead of just fresh berries in plain whipped cream, you reduce strawberries into a quick swirl that tastes concentrated and jammy, then marble it into a tangy vanilla-lemon cream. It gives you bakery-level flavor without needing pastry cream.
Can I use frozen strawberries?
Absolutely. Thaw first and include any juices in the saucepan. You may need an extra minute or two of simmering to reduce the mixture before adding the cornstarch slurry.
How do I fill cream puffs without slicing them open?
Use a small knife or skewer to poke a hole in the bottom (or side). Fit a piping bag with a round tip, insert it into the hole, and pipe until the puff feels heavier and the filling starts to push back slightly.